POT PIES
Adapted from "Cooking With Seitan"
Adapted from "Cooking With Seitan"
- 3 cups Seitan cubes 1/2-1 inch
- 2 cups Carrots diced
- 2 cups Onions diced
- 3 Celery stalks diced
- 2 cups Soycutash from Trader Joes
- 1 cup Mushrooms
- 4 cups water
- 1 Bay Leaf
- 1 tsp Thyme
- 1 tsp Pepper
- 3 TBsp Arrow Root mixed with 1/4 water
- 1/4 cup Soy Sauce
- 1 TBsp Mirin
- Salt to taste
- 2 cups Whole Wheat Flour
- 2 cups Unbleached White Flour
- 1/2 salt
- 2 tsp Baking Powder
- 3/4 cup Canola Oil
- 3/4- 1 cup water
- Saute carrots, onions, celery, mushrooms, and seitan in a large pot till vegetables begin to soften.
- Add water and spices, bring to a boil.
- Reduce heat to simmer and add starch water mixture stirring constantly till thick.
- Add Soy Sauce, Mirin, and Soycutash and remove from heat.
- While stew is cooling, mix the the dry ingredients for the dough well.
- Add oil and 3/4 cup of water to the dry mix and knead dough adding water 1 Tbsp at a time till dough is firm.
- To make the pies this is where you can be creative, I used a muffin tin to make mini pot pies for my lunch box. Cut the dough and roll into golf ball sized pieces. Roll out on a floured surface to the size of the muffin tins. Spray the tin with cooking spray for easy release. Ladle the stew into each pie and roll out the tops. With a fork pinch all the way around the pies and give each one a few pokes on top.
- In a preheated oven at 375 degrees bake the pies for 30 minutes until browned and crispy on top. Scoop out the pies and allow to cool on a wire rack.
- Enjoy!

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